Description

These Lemon-Tarragon Chicken Thighs bring big French bistro energy to your busy weeknights. Crispy-skinned chicken simmers in a zesty Dijon broth with creamy cannellini beans and hearty kale. Capers bring the zing, butter brings the richness, and tarragon? She’s the star. This dish is sunshine in a bowl—easy enough for Tuesday, elegant enough for company.

Ingredients

Scale

2 tsp paprika
2 tsp sea salt + 1 tsp black pepper
16 bone-in, skin-on chicken thighs (~6 lbs)
4 tbsp olive oil
2 minced shallots (or ½ red onion)
3 cups chicken stock
2 tbsp Dijon mustard
4 tbsp cold butter
4 tbsp lemon juice (fresh is best!)
2 tbsp chopped fresh tarragon (or 2 tsp dried)
½ cup capers (or chopped green olives)
4 bunches kale, chopped
2 cans (13.5 oz) cannellini beans, rinsed

Instructions

Season Chicken: Pat dry, then rub with paprika, salt, and pepper.
Sear in Batches: In a Dutch oven, sear chicken in 2 tbsp oil, skin-side down, 5–6 mins per side. Set aside.
Build Broth: Add shallots, remaining oil. Sauté 2 mins. Add stock + Dijon. Scrape up fond. Simmer 2 mins.
Simmer: Return chicken, cover, reduce heat. Simmer 25–30 mins until cooked through. Remove chicken.
Finish Sauce: Stir in butter, lemon juice, tarragon, and capers. Simmer 3–5 mins.
Add Greens & Beans: Stir in kale + beans. Cook until kale wilts, 5 mins. Adjust seasoning.
Serve: Spoon kale/bean mix into bowls, top with chicken, drizzle sauce. Optional: lemon zest + crusty bread.

Notes

✅ No tarragon? Try fresh dill or parsley
✅ Use boneless thighs for faster cook time
✅ Add potatoes with the chicken for a hearty twist
✅ Dairy-free? Sub olive oil for butter
✅ Creamier sauce? Add ½ cup cream with the butter

Prep Time: 15 mins
Cook Time: 45 mins

Nutrition

Calories: 480 Cal Per Serving
Fat: 28g
Carbohydrates: 14g
Protein: 40g